Curried Slow Cooked Lamb

This spicy and sweet curried lamb is just as delicious served with some basmati as it is crammed into a sub roll... It is spicy and fragrant, and packs a punch with the chilli and the vinegar sauce which is cooked very slowly over the course of an afternoon, with the added benefit of your kitchen filling up with delicious Indian style aromas. Although you need to be in for a few hours while it roasts, this is a very easy recipe to cook, and works just as well with pork or chicken as with lamb. Leftovers are brilliant for quickly re-frying, and if you're smart you'll make enough to last for days...

Ingredients

Half a Shoulder of Lamb

1 tbsp Coriander Seeds

1 tbsp Cumin Seeds

1 tsp Garlic Salt

1 tsp Chilli Flakes

1 tsp Salt

Black Pepper

1 tbsp Ketchup

2 tbsp Curry Powder

150ml Red Wine Vinegar

Bottle of Lager

2 large Onions

12 Garlic Cloves

Get your butcher to prepare the Lamb Shoulder… you don’t want any fat left on the outside if possible…

Pre-heat the oven to 165˚c

Toast the Cumin and Coriander seeds in a frying pan for a few minutes until they start to smell delicious

Put the Lamb Shoulder in a roasting dish. Mix the spices and then rub the mixture all over

Slice the Onions finely

Now throw the Garlic Cloves all over the Lamb (not necessarily literally), and add the Onions on top

Pour the Vinegar over the Lamb joint, then the bottle of Beer (Peroni, San Miguel etc)

Now, cover the Lamb first with some baking paper, and then with some foil, sealing it tightly all the way around the edge

Put in the oven for 3 hours… Turn the joint over (top to bottom) once in this time

After 3 hours, the Lamb should be starting to fall apart… Take the foil and paper off and test. Bake for another hour or so to cook the liquid down to a thicker sauce consistency

Remove the Lamb; leave it to rest for a while before you ‘pull’ it with a fork… Serve with some of the Onions and Sauce, and some lovely Basmati Rice; or in a brioche style bun with some griddled Peppers